FRESH BEAN AND TOMATO SALAD WITH CREAMY CAESAR VINAIGRETTE

Fresh Bean and Tomato Salad with Creamy Caesar Vinaigrette image

Provided by Nancy Fuller

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup pine nuts, plus for garnish
1 cup mayonnaise
1/3 cup grated pecorino cheese, plus 2 tablespoons for garnish
1 tablespoon lemon juice
1 tablespoon Dijon mustard
4 anchovy fillets
3 dashes Worcestershire sauce
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
1 pound green beans, chopped
4 tomatoes, sliced
1 bunch basil, leaves torn

Steps:

For the vinaigrette: In a skillet over medium-low heat, toast the pine nuts, stirring occasionally, until golden and fragrant, 4 to 5 minutes. Remove from the heat and set aside. (Alternatively, place the pine nuts on a baking sheet and toast in a 350-degree oven until golden, 6 to 8 minutes.)
In a blender, combine the mayonnaise, pecorino, toasted pine nuts, lemon juice, Dijon, anchovies, Worcestershire, cayenne and a pinch of salt and pepper. Blend until smooth. Set aside.
For the salad: Bring a large pot of salted water to a boil. Blanch the beans until crisp-tender, 5 to 7 minutes. With a slotted spoon, remove the beans to a serving plate and add the sliced tomatoes and torn basil. Drizzle with the vinaigrette, and sprinkle with some pine nuts and the 2 tablespoons pecorino. Season with salt and pepper.